Save to your scrapbook
Grilled salmon with mixed grain salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
260g pack Waitrose 2 Lightly Smoked Boneless Scottish Salmon Fillets
1 lemon, cut into quarters
250g pack LOVELife Spelt, Quinoa, Red Rice & Wild Rice
1 tbsp essential Waitrose Low fat Vinaigrette
1 small red onion, finely chopped
100g sugar snap peas, sliced
Half 25g pack fresh flat leaf parsley, roughly chopped
1. Season the salmon with lemon juice and cook under a medium, preheated grill for 4 minutes on each side until nicely browned and cooked through.
2. Meanwhile, stir together the spelt mix and vinaigrette then add the red onion, sugar snap peas parsley.
3. Pile the grain salad onto the plates and serve the salmon alongside with lemon wedges for squeezing over.
Typical values per serving:
This recipe was first published in October 2013.